What does brut mean? What does brut mean? Select Page What does brut mean? Brut is a term applied to the driest Champagne and sparkling wines. Brut wines are drier which means they contain less residual sugar than those labeled “extra dry.” Extra Brut denotes a wine that’s extremely dry, sometimes totally dry. Totally dry sparkling wines (those that aren’t sweetened with a little dosage) are also sometimes called Brut Nature or Brut Integral. Here is a chart on dryness levels: What does "brut" mean in terms of Champagne? | Ask Dr. Vinny | Wine Spectator Do you have a question for Dr. Vinny? Ask it here... Dear Dr. Vinny, What does “brut” mean in terms of Champagne? —Deborah H., Chicago Dear Deborah, “Brut” is one of my favorite words when it comes to sparkling wine, as it refers to the driest of bubblies, and my mouth is watering just thinking of it. After brut, in ascending order of sweetness, are extra dry (or extra sec), sec, demi-sec and doux.

Brut is sometimes broken down further into “extra brut” and “brut natural,” in which case “natural” is the driest of the dry, indicating that no sugar at all has been added, referring to dosage, or the addition of sweetened wine or spirit after the sediment is disgorged. —Dr. Vinny What is Brut? - Definition from WineFrog Brut Definition - What does Brut mean? "Brut" is a french word that means uncut, rough or raw. The term relates to the natural or raw state in which a champagne or sparkling wine is bottled. Brut wines are considered the driest in nature because they are treated with very little to no amount of additional sweetness in form of sugar. The term Brut can be defined as a style associated with the level of sweetness in a sparkling wine. WineFrog explains Brut The term Brut is applied to champagne and sparkling wines, which are quite dry (less sweet) and acidic in nature. This signature style of adding no sugar to the wine was pioneered in the mid-1900s by the well-known champagne House of Perrier-Jouët.

Nowadays, champagne and sparkling wines are made in a wide variety of styles ranging from very sweet to intensely dry, with bottle labels indicating to what's inside as Brut, Extra Brut, Sec etc. Share this: What Does Brut Mean? A Simple Guide to Champagne, Sparkling Wine and other bubbly labels. | Drink What YOU Like Drink What YOU Like ≈ 7 Comments Tags Blanc de Blanc , Cava , Champagne , J.L. Vergnon , New Years Eve Champagne , Sparkling Wine , Trump 2008 Blanc de Blanc , Trump Winery , What does brut mean Tis the season… when consumers around the world engage in the art of massive gift buying. For many (American) wine consumers, the winter shopping season includes obligatory visits to local wine shops or grocery store wine isles for their annual bubbly purchases. For reasons that are not completely clear to me, many American wine consumers tend to reserve bubbly consumption for holidays like New Years Eve or special occasions like weddings or anniversaries. Around this time of year many of my casual wine consuming friends and colleagues ask for recommendations for holiday fizz.

Before dispensing advice on what bottles of bubbly to consider, I first remind them that bubbly, Champagne, Prosecco, Cava, Franciacorta or any other fizz is intended for year-round consumption. Along with requests for specific recommendations, my friends and colleagues almost always ask, ‘what does Brut mean?’ To help clear up some of the label confusion, I offer to email them a cheat sheet to decipher Champagne and other sparkling wine styles. I also post this same simple primer here on the blog every couple of years as a reminder to readers that may be gearing up for their annual bottle shop pilgrimage. For locals here in Southeastern, Virginia, deciphering label terms will be the subject of my next column for our local public broadcasting station’s site. Making sense of labels — a simple guide to sparkling wine styles (defined by level of sweetness):* Ultra Brut / Brut Nature / Extra Brut / Brut Zero: The driest sparkling wines — No dosage, No added sugar. I have seen Ultra Brut Champagne marketed on shelf talkers as ‘diet Champagne‘ because of the lack of sugar. (0-6 grams per liter residual sugar) Brut: Should taste dry with no perception of sweetness.

This is the most common style of sparkling wine you’ll find in local stores. (Contains no more than 12 grams/liter residual sugar) Extra Dry/Extra Sec: Off dry — tastes slightly sweet. (contains 12-17 grams/liter residual sugar) Sec: Translates in to ‘dry’ — Noticeably sweet. (contains 17-32 grams/liter residual sugar) Demi-Sec: Sweet. (32-50 grams/liter residual sugar) Doux: Sweetest. (contains 50+ grams/liter residual sugar) * The sweetness levels noted for each of the classifications above varies slightly among multiple sources, regions and producers. Below are a few more bubbly label basics that readers may find helpful: Champagne is always sparkling wine but sparkling wine isn’t always Champagne. Only sparkling wines made from grapes grown in the Champagne region of northeastern France that adhere to rules requiring secondary fermentation in the bottle can be labeled ‘Champagne.’ Champagne is almost always produced using one (or more) of three permitted grape varieties – Chardonnay, Pinot Noir and Pinot Meunier. Our Christmas Eve bubbly — J.L. Vergnon Extra Brut (totally dry) Champagne.

In Italy, the term Spumante (which means ‘foaming’) is used for sparkling wines, as is Prosecco and Franciacorta depending on region and/or grape varieties used. Cava is Spanish sparkling wine made in the same way as Champagne. Arguably some of the best values in sparkling wine today. In Germany the term Sekt is used for sparkling wine. Trump Winery 2008 Blanc de Blanc (100% Chardonnay. Virginia. Blanc de Blanc — French for white from white. Made entirely from Chardonnay grapes. Blanc de Noir — French for white from black. Made from Pinot Noir, Pinot Meunier or a blend of the two. NV — Non-Vintage. Meaning the bottle of sparkling wine is a blend of juice from more than one vintage (year). For a more thorough treatment of Champagne, sparkling wine, et.al., Wikipedia has an informative entry: éthode_Traditionnelle or I hope you find this basic primer useful. Please check back on Thursday for bubbly recommendations. __________________________ Drink What YOU Like Drink What YOU Like 2016. What a year! Prince. David Bowie. Leonard Cohen.

Maurice White. George Michael. Muhammad Ali, Pat Summitt, Gordie Howe and Arnold Palmer are among the sports legends that left us in 2016. So did important voices of sports, Craig Sager, Bud Collins and John Saunders. Mrs. Brady and Professor Severus Snape left us, too. Sadly, a number of wine and food icons died in 2016: Margrit Mondavi, Peter Mondavi, Stanko Radikon, Paul Pontallier of Château Margaux, Blackberry Farm proprietor Sam Beall, and Etienne Hugel. The Cubs finally won the World Series. Leicester City (who?) defied all sports odds to win the Premier League. Crazy. And that toxic election. Even crazier. Still… An amazing year to be alive! Each January I post a recap of my wine experiences and a few prognostications on the year ahead (more as a reference point for my own future reference). The following is a recap of some of my most memorable wine experiences of 2016 and a few opinions on the year ahead for the Virginia wine industry.

Between family, work, significant work travel outside the U.S., a health challenge early in the year that served as a reminder the reaper is never far from any of us, and wine events, 2016 was a blur for me (as it seems to be for most us today). The hectic year included catching up with old friends, making new ones, and many wine experiences I am grateful for. I hosted nine Virginia Wine Chats at wineries across the state in 2016. Thank you to each winemaker who took time out of their crazy schedule to spend time with me and our online audience. In early April, I attended the Virginia Wine Summit and moderated a panel discussion on terroir differences with Jim Law, Luca Paschina, Matthieu Finot, Benoit Pineau, Doug Fabbioli and Gonzalo Ortiz. The next weekend I had the honor of serving as MC for the annual Monticello Cup Awards event at the Jefferson Theater in Charlottesville. In late April I attended the REAL Wine Fair in London (read Dispatches from the Fair ), was a guest at the annual Circle of Wine Writers BYOB dinner in London, followed by a visit to the Champagne region of France in early May.

In June I made my first trip to the James Beard House in New York City for the Virginia Lambs & Clams dinner featuring Border Springs Farm, Rappahannock Oysters, cider from Foggy Ridge, and wines from The Williamsburg Winery and Boxwood. In August I served as a panelist at the 8th annual Wine Bloggers Conference in Lodi, CA. In September, I spent a few days in the Santa Cruz Mountains (which included a visit to RIDGE Vineyard in the Santa Cruz Mountains) and Sonoma, which included attending Grenache Day at Two Shepherds Winery, visiting Martin Ray Winery and Cam Low Cellars . In October, my wife and I had the honor of attending the Adagio Release Party at The Williamsburg Winery and the Barboursville Vineyards’ 40th anniversary gala at Barboursville. Both were much-needed get dressed-up, kid-free evenings. Woot! In November I finished my year at the Virginia Oyster Academy at The Tides Inn in Irvington.

I also participated as a judge in five wine competitions in 2016: Virginia Governor’s Cup Atlantic Seaboard Wine Competition Loudoun Wine Awards These events and experiences made for a crazy busy year of many (emphasis on many) early morning drives to locations followed by late night returns. Thankfully many of these events were on weekends. There will be fewer events in 2017. 🙂 Though wine competitions get a bad rap by some, they are beneficial from a marketing perspective, especially for lesser-known small wineries. Muse Vineyards, winner of the 2015 Virginia Governor’s Cup (for 2009 Clio red blend) may be the best recent example. Many winemakers and marketing folks tell me competition wins and gold medals do make a difference with consumers. Local competitions do benefit local wineries but, I do not understand the reason for entering far away/big wine competitions (like the SF Chronicle competition). In 2017 and the coming years, I believe more wineries will enter the Virginia Governor’s Cup and regional competitions like the Loudoun Wine Competition the Monticello Cup.

(Note, the chronic sideline complainers and behind-the-scenes instigators will always bad mouth competitions and other events they are not part of. Wineries, ignore these barkers and support local competitions.) From the perspective of someone that covers the Virginia wine industry, these competitions (along with other trade tastings and samples) provide me the opportunity to taste and evaluate several hundred local wines each year, which serves as the basis to better understand wine quality and trends across the state. In my opinion — based on tasting a few hundred Virginian wines each year — it’s clear the quality gap that I’ve previously written about continues to grow. This is especially true of red Bordeaux-style blends, Chardonnay, and Viognier. Is this growing quality divide a function of finances, inexperienced winemaking, or lack of quality grapes? Or, are winemakers/winery owners content with current wine quality with no incentive to improve because their annual production easily sells out via the tasting room? Or, more concerning, do some winemakers not realize their wines are bad? On the upside, Virginia’s best wines can and do stand up to world class wines from more recognized regions. In my opinion, quality of Cabernet Franc is rising across the state.

I would love to hear reasoned thoughts on this subject (please save profanity-laced hysterics for the political blogs). Petit Manseng Is the Answer (and so is Cab Franc) If the question is how to get the attention of major wine media and notable Sommeliers, Petit Manseng may be the answer. I’ve written about the growing importance this small, thick-skinned grape most commonly associated with the Jurançon region of southwestern France and will continue sing its praises. Petit Manseng is thriving here in Virginia and may be the state’s differentiator. Nearly every recent article (all) in major publications featuring Virginia wine has included emphasis on Petit Manseng and Sommeliers seem smitten with Virginia’s dry versions as well. 2017 will be a big(ger) year for Virginia Petit Manseng. Winemakers seeking entry with Sommeliers would be wise to consider leading with their Petit Manseng (those that make it, of course). 2017 will be a big year for Cab Franc, too! More Wineries for Sale — Is 2017 the Year of Consolidation?

From large to small boutique to family operations, the number of Virginia wineries currently on the market for sale (most of which are quietly for sale) is alarming. I visited this subject in my 2016 prognostications and believe 2017 may be the year for winery sales, maybe to a large wine conglomerate. On the west coast, large wine conglomerates are purchasing smaller, boutique operations with some frequency. Notable industry purchases in 2016 included Jackson Family Wines’ purchase of Copain Wines and Penner-Ash Cellars, the majority interest purchase of Napa-based Far Niente Wine Estates by a private equity firm, and Ste. Michelle Wine Estates purchase of Sonoma-based Patz & Hall Winery. Given the growing awareness of and interest in Virginia wine, it seems reasonable that a wine conglomerate will enter this market by purchasing one of the many wineries for sale. Another possibility is consolidation of several wineries for financial viability through shared costs (sharing overhead costs, facilities, staff). With so many wineries for sale, something has to change for these operations.

Closing the Recognition Gap — Social Media and Grassroots Outreach The last few years have been big for the Virginia wine industry in terms of national and international media coverage. Most recently, noted wine writer Lettie Teague authored a fantastic piece — Why Virginia Is for Wine Lovers — published in The Wall Street Journal last week. Nearly all major publications have included features on Virginia wine the last few years and many of these stories have focused on the same few wineries (generally). Sadly, a number of deserving wineries producing exceptional wines are left out of these major press articles. For those wineries producing world-class wines that find themselves left out of major publications, redoubling social media efforts (like Instagram) and leveraging grassroots advocates like local bloggers (across many topic areas like food, fashion, travel, other drinks, etc.), may be the most practical way to close the recognition and awareness gap. Consequences of the Grape Shortage — Less Wine for Restaurants and Retail? In 2017, I believe we’ll see fewer quality Virginia wines in restaurants and retail shops. I hope I’m wrong about this. The fact that there is a shortage of quality grapes available in Virginia is not news.

The supply of quality grapes not keeping pace with demand has led some winemakers (that I’ve spoke to recently) to reduce the amount of wine in restaurant and retail distribution. This is great for profitability since many wineries can sell their entire production via their tasting room. However, less wine in the retail marketplace can be a Catch 22. Restaurant and retail placements help expand brand awareness and fuel future demand. Will be interesting to see how wineries dealing with supply and placement challenges. Is Washington, DC is the answer? About 95% of all Virginia wine is sold ‘in’ Virginia. The local wine industry will never be a serious global wine contender if consumers have to travel ‘to’ wineries to find the best wines. See above about restaurant and retail placements. 🙂 Thanks to a growing number of thoughtful, talented chefs and culinary entrepreneurs, Washington, DC is home to a one of the coolest food and wine scenes in the U.S. District sommeliers and restaurateurs are eager for new and interesting wines (and sophisticated wine consumers are demanding these wines). While some of Virginia’s larger and more notable wineries have placement in some DC restaurants, the District is largely untapped by the Virginia wine industry.

The entire Virginia wine industry would be well served to redouble (or triple or quadruple) their efforts to expand into the DC market. Tapping into this market of sophisticated wine consumers is an important key to growth. I think the best approach to gaining a larger presence in the District’s food and wine scene is a focused, industry-wide effort. Perhaps a ‘Virginia Wine in DC’ statewide marketing campaign is the answer. I’d recommend partnering with Chris Parker of New Horizon Wines, who opened the UK market for Virginia wine. With all this being said, the aforementioned quality grape shortage does present an obvious challenge. Rose (and growlers) For many serious wine lovers, rose has always been in style but the light pink juice continues to grow in popularity with the consuming masses. A number of winemakers I’ve talked to recently plan to take a page from their brewing brethren and expand their rose offering to include growlers. Several wineries like Michael Shaps Wineworks (‘Mon Bidon’) already use growlers and we’ll see more wineries expand their brand and sales via growlers (and kegs), namely with rose. Here’s to more growlers in 2017!

These are just a few of my opinions and random observations on the industry and year ahead. I do not mistake my opinion with absolute fact. I’m open to disagreement and opposing views. And, if you have thoughts on the year ahead, please leave a comment. Wishing everyone a healthy and prosperous 2017! _________________ What Does Brut Mean? A Simple Guide to Champagne, Sparkling Wine and other bubbly labels. December 31, 2016 What does Brut mean? Tis the season… for bubbles (and reposting this short primer on deciphering Champagne and other sparkling … Palate Expansion Series — Exploring American Cabernet Franc (new-to-me Cab Francs not from Virginia) December 23, 2016 Because I often write about and advocate for the wines, wineries, and winemakers of my home state, many of my … Five Virginia Ciders to Consider for Thanksgiving and Holiday Meals November 23, 2016 I love the Thanksgiving holiday. For our family, and for many Americans, Thanksgiving is the most traditional of holidays.

… Virginia’s Newest Oyster Culinary Experience — the Wine & Brine Lounge at Williamsburg Winery September 9, 2016 Labor Day weekend. The unofficial end of summer here in the U.S. Kids go back to school, football returns (and … Virginia Viognier Rebounds in 2015 August 22, 2016 In 1989, Dennis Horton, winemaker and founder of Horton Winery in Gordonsville, north of Charlottesville, planted the first Viognier vines … Preparing for WBC 2016, Lodi – An Interview with Master Sommelier Andrea Robinson August 5, 2016 Author of four books. Winner of three James Beard Awards. Educator. Chef. Television personality. Stemware designer. Oh, and one of … Get to Know Sparkling Italian Wine | Wine Folly Get to Know Sparkling Italian Wine September 23, 2013 Blog » Learn About Wine » Get to Know Sparkling Italian Wine Let’s be honest here, if you’re not confused with all the different Italian wines then you are either: a) a professional sommelier -OR- b) an Italian.

Trying new Italian wines sometimes feels like diving blindly into murky water. It can also be a bit embarrassing when you bring what you think to be a “nice Italian wine” to your friend’s house only to be told it’s commercial swill. Italians make Champagne? Well not really, but there are a ton of ridiculously good sparkling Italian wines. Some of them are the same quality as fancy Champagne but cheaper. What does Spumante Mean? ‘Spumante’ simply means ‘sparkling wine’ in Italian. Spumante doesn’t identify sweetness level or type of grapes used. See the definition of Asti Spumante below. There are 5 major types of sparkling wines from Italy which include Prosecco, Lambrusco, Franciacorta and Asti Spumante. Get to know sparkling Italian wine. 1. Prosecco Aromatic, Fruity, Bubbly, perfect for parties Prosecco is a white wine grape variety used to make sparkling wine. It also happens to be a region located in Veneto in northwest Italy . Many call the Prosecco grape “Glera.” Most Prosecco wines are meant to be enjoyed young and fresh, so try to buy the newest vintage.

You’ll find the aromatics to be flowery and peachy with nuances of vanilla bean, even though it will taste dry (aka not sweet). Still, Proseccos do taste slightly sweeter than traditional Champagne . If you see Prosecco rosé, know that the pink color comes from the addition of a touch of Pinot Nero (Pinot Noir); giving them yellow peach and strawberry flavors. Fancy sub-region: Valdobbiadene In the hills close to Conegliano , there is an important sub-region called Valdobbiandene. This region is considered to be the producer of the highest quality Proseccos on the planet (pictured ). Many of the wines from this area will be able to age nicely in a cellar . Quick Tip for Quality: look for Prosecco Superiore from Valdobbiandene. The majority of bulk Prosecco comes from the flatter region around Treviso. 2. Metodo Classico Classically produced ‘Champagne-like’ sparkling wines Metodo Classico is a way sparkling wine is made. It’s the same method as méthode champenoise in Champagne and is commonly considered to be the highest quality technique.

Wines in the Metodo Classico style very much resemble traditional Champagne or Cava. Expect to taste fine creamy bubbles and nuanced flavors of brioche and lemon zest. The body of Metodo Classico sparkling wines can be a bit richer because the growing regions in Italy are warmer than Champagne . Surprisingly enough, many of the Metodo Classico producers use the exact same varieties as in Champagne, including Chardonnay and Pinot Noir. Right now you can find many affordable vintage Metodo Classico that stand up nicely against the most famous Champagne brands . Franciacorta D.O.C.G. In Lombardy, made with Chardonnay, Pinot Noir and Pinot Bianco. Berlucchi and Ca’ del Bosco are famous producers of this region. Oltrepo Pavese Metodo Classico D.O.C.G. Pinot Noir dominant area in Lombardy Trento D.O.C. Next to Alto-Adige at the base of the Alps, Trento is famous for Chardonnay and Pinot Nero-based bubbly. Look for Ferrari as a great example. Others Look for the term metodo classico on the label to indicate the style of wine. There are several great examples from Piedmont and Tuscany.

Also, check out the handy dandy glossary of Italian sparkling wine terms below. 3. Lambrusco From bottom rung to top shelf, sparkling reds and rosé Lambrusco is both a red wine grape and a region within Emilia-Romagna. For the longest time, Lambrusco was a sweet and frothy red wine that would stain your shirt and was popular at late night college parties. Nowadays, producers are making dry Lambrusco touted for its beer-like qualities: fresh yeasty flavors and a slightly bitter finish. It’s made quickly with the Charmat Method and meant to be drunk young. It’s easily one of my personal top bacon cheeseburger wines I’ve paired in recent history. Need some great producer recommendations? Try Cleto Chiarli, Lini and Ca’ De’ Medici. 4. Asti Spumante D.O.C.G. Aromatic and sweet sparkling wines made from Moscato Asti Spumante is made solely with Moscato (aka Muscat Blanc), therefore it’s one of the sweetest sparkling wines in Italy.

With frothy bubbles and a highly perfumed nose of Asian pear, honeysuckle and nectarine, it goes extremely well with sweet desserts and white chocolate. Despite how awesome this sounds for sticky (sweet wine) lovers it has never been considered a high quality wine. Most Asti Spumante that come into the US are poorly made, overly saccharine swill. Moscato d’Asti D.O.C.G. Asti Spumante is the fully sparkling version of Moscato d’Asti, which is the lightly bubbly version. There are many great Moscato d’Asti in the US market. Italy’s Wine Regions There are 20 unique regions in Italy with 350+ identified wine grapes! While Sangiovese is the most popular red variety (most famously known as Chianti!) there are so many more to discover. Learn more about The Wines of Italy 5. Other Unique Sparkling Italian Wines Do you like Wine Folly? Brachetto d’Acqui (wine) Brachetto is a grape variety making a traditionally sweet red wine from Piedmont. You can find it in both still and sparkling styles.

Liguria (region) There is at least one insane producer, Bisson Abissi, who makes a metodo classico that he stores in the sea. Friuli (region) You can find several Spumante from Colli Orientali del Friuli usually made with Chardonnay, Pinot Nero (Pinot Noir), Pinot Bianco and Friulano (Sauvignon Vert). Expect fresh and fruity flavors and great values. Sicily (region) There aren’t a lot of sparkling wine producers that hit the radar from Sicily except for maybe Donnafugata who produces a high quality Metodo Classico-style Brut with Chardonnay and Pinot Nero (Pinot Noir). Puglia (region) You won’t find much from this region in the states, but there are several producers in Lizzano making Tank Method bubbly with Chardonnay and Trebbiano Grapes. Expect thicker fruity flavors. Emilia-Romagna (region) Besides Lambrusco, there are a treasure trove of sparkling wines coming from this area (sadly, many don’t get exported).

Everything from a Spumante made with the ancient white grape Pignoletto, to a red bubbly made with Barbera. Common Words on Sparkling Italian Wine Labels SWEETNESS LEVELS Champagne and Sparkling Wines Basics By Stacy Slinkard Updated April 22, 2016. “Come quickly, I am tasting stars,” Dom Perignon’s famous quote after his first taste of Champagne, and a fairly apt description of what a good Champagne or sparkling wine experience should offer. Is Champagne truly a wine? Where do the bubbles come from? How do I serve Champagne and sparkling wines? Any key sparkling wine suggestions? Read on for answers to these questions and more. Is Champagne a true wine? Yes, Champagne and other sparkling wines are a category of wine made from a blend of grapes such as Chardonnay , Pinot Noir or Pinot Meunier. What's the difference between Champagne and Sparkling Wine ? The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines.

Technically, it is the only sparkling wine that may be referred to as "Champagne." Bubbly from all other regions in the world are simply referred to as "sparkling wine," though regional specialties abound. continue reading below our video Tips for Pairing Sparkling Wines With Cheese Spain's sparkler is called Cava, Italy's bubbles come in Prosecco and Moscato d'Asti, and French sparkling wines from everywhere outside of Champagne are referred to as Cremant. Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points. What are typical Aromas and Flavors found in Sparkling Wine and Champagne? Aroma – can be reminiscent of fresh applesauce, spiced apple, ripe pear and “fresh baked bread” smells, compliments of the yeast that's added during the second fermentation. Flavor – apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty flavors are all common denominators in Sparkling wines and Champagnes.

However, if there is more ripe tree fruit on the palate, then it is likely one of the New World sparkling wines, the more subtle creamy, yeast and nut-like flavors are more common in Old World Champagne. Where do the Bubbles Come from in Sparkling Wines? The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle (referred to as the traditional Champagne Method), but can also take place in the fermentation tank (called the Charmat Method ), it's up to the winemaker. How are Sparkling Wines Classified? Sparkling wines and Champagnes are categorized as Extra Brut, Brut (pronounced "broot"), Extra dry, Sec and Demi-sec depending on their sugar levels.

These classifications can be somewhat confusing, but keep in mind, that in wine terms "dry" is the opposite of "sweet." Brut Champagne and sparkling wine is the most common style of bubbly offering a typically crisp, dry palate appeal. Extra Brut - is "extra" dry Brut – dry (most popular style and very food-friendly) Extra dry – middle of the road dry, not as dry as Brut (great as an aperitif) Demi-sec – pretty sweet (pair with fruit and dessert) Champagne and sparkling wines are also categorized as "vintage" or "non-vintage" (NV on the label) meaning they either come from a single year or are a blend of several different years. The "vintage" Champagnes are typically pricier, as the non-vintage Champagne and sparkling wines make up the majority of the market. Have more questions regarding Champagne? We've compiled a list of popular Champagne questions ranging from whether it's gluten-free to suitable for vegans, better aged or served chilled, and many more. Check out our latest reviews and recommendations for Champagne and sparkling wines here .

Champagne/Sparkling Wine Suggestions Priced from $10-30: Sparkling Wines Sparkling Wines Bruce Ewert one of Canadian best specialized sparkling winemakers Bubbly Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, ... Sparkling wines are categorized as Extra Brut, Brut (pronounced "broot"), Extra dry, Sec and Demi-sec depending on their sugar levels. What Is Traditional Method? Traditional Method, Methode Classique, Methode Champagnoise all mean the same, They refer to sparkling wines produced by a natural fermentation in the bottle. These wines have fine persistent bubbles. Aging on the yeast lees in the bottle produces complexity and creaminess and the celebrated yeast flavours. Each bottle is then hand riddled and hand disgorged to remove sediment - the same as is done in Champagne France. What is the difference between Traditional Method Sparkling wines and Artificially Carbonated wines? Pop, commercial beers, and most mass-produced bulk effervescent wines are artificially carbonated. Manufacturers chill their products and inject carbon-dioxide into them prior to bottling.

Wines made this way have large coarse bubbles that dissipate quickly in the glass and do not have any yeast aromas. IF IT DOES NOT SAY TRADITIONAL METHOD OR THE OTHER TERMS REFERRING TO NATURAL FERMENTATION ON THE LABEL - IT IS ARTIFICALLY CARBONATED. L'Acadie Vineyards has worked hard to change Nova Scotia Wine Standards so that these wines must have ï¿½Artificially Carbonatedï¿½ declared on the front label so that consumers can choose wisely. This is what is required in other wine making regions of the world where the term ï¿½Sparklingï¿½ is protected for wine with bubbles produced from natural fermentation. What is Charmat and Transfer Method? Charmat Method refers to sparkling wines, such as Italian Prosecco, that are naturally fermented in a closed tank and then bottled when chilled to retain bubbles. Transfer method refers to wines that are naturally fermented in the bottle, then emptied, the yeast separated by filtration, and rebottled. Both these methods have a lower production cost, less complexity and coarser bubbles than the Traditional Method. As of yet, no one is using these methods in Nova Scotia.

Why is Traditional Method Sparkling an exciting new wine style for Nova Scotia? Whenever you have climates that ripen grapes at moderate sugar levels, you have ideal conditions for Traditional Method Sparking Wines. Nova Scotia has a cool climate that ripens grapes at ideal sugar and acid balances, especially L'Acadie, that rival the best established cool climate winemaking areas in the world. L'Acadie Vineyards has released the first traditional method sparkling wines for Nova Scotia - Traditional Method Brut and Traditional Method Rose, as well as a Traditional Method Certified Organic Cider and others currently being aged in bottle (en tirage), including a Certified Organic Brut. It is possible that Nova Scotia could become known in the world of wine for its Traditional Method Sparkling Wines. Why are prices of French Traditional Method Sparkling Wines (Champagne) more expensive than Nova Scotia Traditional Method Sparkling wines? Champagne has built a reputation of quality for its sparkling wines and people are willing to pay more for that reputation. Traditional Method Sparkling wines made in Nova Scotia are made the same way as ones from Champagne. We are building our reputation and our wines are winning awards and are comparable to many sparkling wines from around the world.

The prices of sparkling wines from L'Acadie Vineyards reflect the extra costs of hand picking and gentle whole cluster pressing to low yields, a special strong bottle sourced from France, aging for 12 months - three years plus in our geothermal temperature controlled cellar and the hand riddling and disgorging process of removing the sediment from the bottle. Informormation provided by Bruce Ewert L'Acadie Vineyards Winemaker Owner Bruce Ewert L'Acadie Vineyards Wolfville Nova Scotia is one of Canadian best sparkling winemakers. All of L'Acadie Vineyards sparkling wines have always been produced by the Traditional Method . Prestige Brut was the only entry from North America to win a medal in the 9th international competition of the world's best sparkling wines. Effervescents du Monde® was held from November 16 to 18 2011 at the Lycée Le Castel Culinary School in Dijon, France Read More Benjamin Bridge is an innovative sparkling wine house on the south facing slopes of the picturesque Gaspereau Valley, where owners Gerry McConnell and Dara Gordon have been growing grapes since the millennium.

Working with an international team of winemakers to produce Méthode Classique sparkling wines In British Columbia Summerhill Pyramid Winery is also know for its Sparkling wines. Summerhill is committed to producing 100% organic wine. Their Kelowna vineyard is now in the process of applying for our Demeter Biodynamic certification. International Wine and Spirits Competition (IWSC)2010 named Summerhill's Cipes Gabriel 'Best Bottle Fermented Sparkling Wine' Stephen Cipes photo by by-Kevin-Trowbridge Read More Sumac Ridge began a sparkling wine research program in 1985 and released its first commercial sparkling wine in 1989. The research program tested a wide range of grape varieties and yeasts to determine the most suitable. The goal was to create an ultra-premium sparkling wine that was fermented and aged in the bottle in the traditional method of France. The final wine was developed using a blend of Chardonnay, Pinot Noir and Pinot Blanc and was named Steller's Jay after British Columbia's official bird. The wine was released in 1989 and has become the largest selling premium sparkling wine made in Canada. The sparkling wine program requires intensive care and maintenance.

The bottles are hand riddled regularly to move the yeast cells to the neck of the bottle. The onerous process is supervised by long-time Sumac Ridge employee Wayne Cousins. The sparkling wine cellar, affectionately known as "Wayne's World", houses over 250,000 bottles of aging wine at any given time. Cave Spring This is a terrific blanc de blancs This 100% chardonnay was aged for three years, building subtle almond complexity into the dried apple, lemon and shortbread aromas. It is light-bodied, lively, gentle, delicate and a touch sweet, yet built on a beam of mineral acidity. There's excellent length on the finish. This wine recently received the coveted Lieutenant Governor's Award for Excellence in Ontario Wine in the sparkling wine category . The award was presented in July by the Honourable David C. Onley at Queen's Park in Toronto. Definition of Quality in Sparkling wines: VQA, Ontario, Canada requires the product must have an excess pressure, due to the presence of CO2 in solution, of minimum 3 bars at a temperature of 20ºC in closed containers3.

Whereas in Champagne, in order, for a sparkling wine to be qualified as quality sparkling wine, it shall have a minimum of excess pressure of 3.5 bars1 Bubbles The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. Colio Estates 'CEV Lily' Blanc de Noirs 2002 Festive pink hue with fragrant frui notes and touch of sweetness on the finish.

Henry of Pelham Cuvée Catharine Brut Light mineral nose with toasty, apple notes and fine, lingering bubbles Vignoble L'orpailleur L'ORPAILLEUR Cuvée spéciale (vin gris) 13th Street Cuvee 13 Rose A blend of Pinot Noir and Chardonnay from the excellent sparkling vintage 2008 - the Pinot Noir for fruit, power and richness and Chardonnay for structure and backbone - this Brut-finished sparkler was fermented in the final bottle and aged sur lattes for a full 26 months during which the bubbles became smaller and more compacted Bella is a sparkling wine house capturing the beauty of British Columbia fruit in every bubble. Focusing on Chardonnay and Gamay Noir, Bella sparkling wine is an elegant, genuine expression of the vineyards we source from. 8th Generation Integrity Frizzante style Road 13 Sparkling Chenin Blanc Sperling Vineyards Brut from her Okanagan Vineyards Orofino produces Sparkling wines from the Similkameen * By mutual agreement only wines produced in Champagne France may be called Champagne.

Frizzante wines have small bubbles that offer a refreshing tingle while helping to mask the wine's sweetness. Frizzante wines are also considered to be slightly less effervescent than champagne . If you find champagne to be too ï¿½fizzyï¿½ for your tastes, frizzante wines are a great beverage choice for weddings, anniversaries, holidays, and other special occasions Italy's sparkling wine is called Asti . Many of us remember Asti Spumante, as it was once called. Asti in the Italian wine region of Piedmont and is made with the Moscato grape The Spanish wine region of Catalonia produces their well respected Cava sparkling wine One of the least familiar types of sparkling wine produced in Germany and Austria is called Sekt . Sekt is made with Riesling, Pinot Blanc, and Pinot Gris grapes in Germany and Welschriesling and Gruner Vetliner grapes in Austria. The French terms " Mousseux " or " Crémant " are used to refer to sparkling wine not made in the Champagne region The Hungarian equivalent for sparkling wine is ' pezsgo '.

Question: When applied to (sparkling) wine, what does brut mean?
Answer: Dry